Natural salmon's flesh turns red due to the pigment astaxanthin, which is found in food such as crabs, shrimp, and krill. On the other hand, farmed salmon have a red flesh color due to the addition of astaxanthin to their feed. Astaxanthin has antioxidant properties that inhibit the formation of wrinkles caused by UV rays and is available as a dietary supplement and cosmetics.

The two most common types of salmon for raw consumption are salmon trout, which we handle, and Atlantic salmon, which you may see more often as an imported product. One of the differences between the two is the color. Generally speaking, salmon trout is more reddish, and many consumers prefer it, especially in Japan. We believe that this reddish coloration may be influenced not only by the feed, but also by the skillful use of live-fishing and subsequent chilling at the time of landing, as well as by the freezing and storage methods used. We continue to research day and night from various perspectives in order to achieve shades that please our customers.

The fat content can be adjusted to some extent in the feed, but there is nothing scientifically established at this time about the rest of the taste. However, our company believes that "healthy fish tastes better. For this reason, Japan Salmon Farm has decided to limit the density of fish in the sea-level fish pond to 1.5%. It is possible to increase the amount of fish that can be farmed in a single fish tank by increasing the density. However, We are sure that healthy fish = tasty fish if there is enough space for them to swim around without stress. Also, good FCR is an indication that the fish are being fed properly and comfortably, which is also linked to fish health and tasty fish.